Marbled Brownies with Amaretto & Ricotta
These brownies are a cinch to make (especially if you use a packaged brownie mix) but yield professional-looking and tasting- results! If you don’t like amaretto, put a drop of peppermint oil in the ricotta mixture. (Be careful as a little goes a long way.) Or leave the flavoring out entirely and just go with vanilla. A nonstick pan is a big help, but if you don’t have one, line your pan with buttered foil or parchment paper. After the brownies have cooled completely, invert them on a wire cooling rack and remove the foil or paper.
- One 18.3 ounce package “family size” brownie mix, or your favorite brownie recipe
- 1 cup ricotta cheese
- 1 egg
- 1 tablespoon amaretto liqueur
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon vanilla
Coat a 9- by 13-inch nonstick baking pan with cooking spray or softened butter and set aside. (If you do not have a nonstick pan, line a regular one with buttered foil or parchment paper.)
In a medium bowl, combine the ricotta, egg, amaretto, sugar, cornstarch, and vanilla and whisk together thoroughly. Set aside.
Prepare the brownie mix according to the package directions. Spread the brownie batter evenly in the prepared pan. Randomly drop dollops of the ricotta mixture over the batter. Run a plastic knife through the ricotta mixture to give the brownies a marbled look. (A plastic knife is less likely to scratch your pan’s nonstick surface.)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Put the pan with the brownie mixture directly on the grill grate and bake according to the package directions, about 25 to 30 minutes. Insert a bamboo skewer or toothpick in the center of the brownies to determine if they are done: the batter should not be wet.
Transfer the brownies to a wire cooling rack to cool completely. Cut into squares.